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Gomasio, a Japanese seasoning made from salt and toasted sesame seeds, tastes good on just about everything. Separating Brussels sprouts into little leaves allows you to cook them more quickly and sidestep that overcooked, cabbage-y flavor many people dislike in the veggie.
1 Separate Brussels sprouts into leaves by slicing off root end and peeling off leaves one by one. Place leaves in large bowl. Continue to slice off root end to separate more leaves. (You should have 8 cups total.)
2 Heat oil in large skillet over medium-low heat. Add shallots, and sauté 3 to 4 minutes, or until translucent. Remove to plate. Add Brussels sprouts leaves to skillet, and increase heat to medium. Sauté half of leaves 5 to 7 minutes, or until tender, bright green, and lightly caramelized. Transfer to bowl. Repeat with remaining leaves.
3 Stir in gomasio, lemon zest, and lemon juice. Season with salt and pepper, if desired.
- Serving Size per 3/4-cup serving
- Calories 94
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 0.5 g
- Sodium Content 110 mg
- Sugar Content 4 g